Kerala Style Mutton Stew

Mutton Stew is a mouth watering dish from Kerala made by simmering Mutton in Coconut Milk. Mutton tends to be expensive in Kerala and so people usually prepare it only for special occasions like Christmas and Easter. Appamand Mutton Stew are usually served as a course for Christian Wedding Receptions and other Parties.

Kerala Mutton Stew in Coconut Milk

In our home, we cook Chicken and Beef more than mutton. I have occasionally made Mutton Stew and Mutton Biriyani. This is my first recipe for a Mutton dish on this website. Many readers have been requesting me for a mutton recipe and so finally, I decided to make a video.

Here is my first video recipe for Mutton Stew. I am hoping to do more videos but it sure is time consuming.

Ingredients for Pressure Cooking Mutton

Mutton (cubed into curry sized pieces) – 1 kg

Vinegar – 1 tbsp (for soaking)

Potatoes (Peeled & diced) – 1 big (2 cups approx)

Sliced Carrots – 1 big (1 cup approx)

Slit Green Chilies – 2

Crushed Ginger & Garlic – 1 tbsp

Black Pepper Powder – 2 tsp

Salt – 1/2 tbsp

Water – 1 cup

Ingredients for Garam Masala Powder

Cardamom – 4

Cinnamon – 1 stock (2″ long)

Fennel Seeds – 1 tsp

Cloves – 5

Black Peppercorns – 8 to 10

Star Anise – 1

Ingredients for making Stew

Coconut Oil – 2 tbsp

Sliced Onions – 1 big (2 cups approx)

Bay Leaf – 1

Curry Leaves – a sprig

Crushed Ginger & Garlic – 2 tbsp

Whole Cashews – 10 to 12

Thin Coconut Milk – 2 cups

Thick Coconut Milk – 1 cup

Frozen Green Peas – 1 cup

Vinegar – 2 tsp

Salt – to taste

Preparation Method

Clean the mutton by washing it 3-4 times. Soak it in 1 tbsp vinegar for 5 minutes for removing any unwanted smell. Rinse the mutton thoroughly and allow the water to drain.

Pressure cook the mutton in 1 cup of water along with potatoes, carrots, salt, green chillies, crushed ginger and garlic for 4-5 whistles on medium high heat. Keep aside and allow the pressure to subside naturally.

Meanwhile, crush the whole spices for garam masala powder using a Mortar & Pestle (You can also use a spice grinder). Keep aside.

Heat a big wok and add 2 tbsp coconut oil.

Add the finely crushed garam masala powder and saute for 2 minutes.

Next, add the sliced onions and bay leaf to the pan. Saute for a few minutes.

Add a sprig of curry leaves, 2 slit green chillies, 2 tbsp crushed ginger & garlic and a little salt. Saute for a few minutes until the ginger and garlic is fragrant.

Add whole cashews to the pan. Saute for 5-7 minutes until the onions soften

Add the cooked mutton along with it’s gravy to the pan. Mix everything.